Best Smothered Chicken and Rice Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to the club. We are all about good food here without the hassle of a culinary degree. Get ready to whip up your new favorite dish: Best Smothered Chicken and Rice. Grab your apron and let’s do this!
Why This Recipe is Awesome
First off, can we just take a moment to appreciate how amazing this dish is? Not only does it taste like creamy, cheesy goodness, but it’s also almost impossible to mess up. Seriously, it’s idiot-proof, even I didn’t mess it up. Plus, it’s a one-skillet wonder that keeps cleanup to a bare minimum. Who doesn’t love that? The flavors mingle together in a way that makes your mouth do a happy dance. And can we talk about the comfort factor? This dish is like a warm hug from your grandma who actually knows how to cook.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (because we don’t do bones)
- 1 teaspoon garlic powder (or however much garlic love you want)
- 1 teaspoon onion powder (get ready to make some tears, just kidding)
- 1 teaspoon smoked paprika (for that smokey vibe)
- Salt and black pepper, to taste (as if you were cooking for the Queen)
- 2 tablespoons olive oil (the good stuff)
For the Rice:
- 1 cup long-grain white rice (because brown rice is for health nuts)
- 2 cups chicken broth (hello flavor town)
- 1/2 teaspoon salt (you gotta season it, right)
For the Creamy Sauce:
- 2 tablespoons unsalted butter (not the salted kind, that would be too easy)
- 2 tablespoons all-purpose flour (the magic thickening powder)
- 1 1/2 cups whole milk (sorry, skim. This is a no-skin zone)
- 1/2 cup chicken broth (more flavor, more fun)
- 1/2 teaspoon garlic powder (because can we really have too much?)
- 1/4 teaspoon thyme (just a smidge for the herb lovers)
- 1/2 cup shredded cheddar cheese (cheesus, take the wheel)
- 1/2 cup grated Parmesan cheese (the fancy stuff)
- Fresh parsley, chopped (for decoration, a.k.a. your culinary crown)
Trust me, this list looks long, but it’s a walk in the park. Get your groceries, and let’s move on!
Step-by-Step Instructions
1. Prepare the Chicken:
Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Give those bad boys some love.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Don’t walk away; we want no burnt offerings here.
Remove the chicken from the skillet and set aside. Time to move on.
2. Cook the Rice:
In a separate saucepan, bring the chicken broth and salt to a boil. Don’t let it boil over like a pot of pasta on a bad day.
Add the rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork like you’re performing culinary magic.
3. Make the Creamy Sauce:
In the same skillet you used for the chicken, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux. Yes, whisk like your life depends on it.
Gradually add the milk and chicken broth, whisking until smooth and thickened. Channel your inner chef.
Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted. Your kitchen should smell like a cheesy dream right about now.
4. Combine the Chicken and Rice:
Return the chicken to the skillet, spooning the creamy sauce over the top. This is where the magic happens.
Serve the chicken and sauce over a bed of rice and garnish with chopped fresh parsley. Look at you, you culinary superstar.
Common Mistakes to Avoid
Not seasoning enough: Seriously, if your food tastes bland, you might as well be eating cardboard. Salt is your best friend.
Using cold ingredients: Room temperature milk is fine. Just do not take that cold milk from the fridge and pour it straight in.
Skipping the fluffing step: If you want gluey rice, by all means, skip it. Otherwise, fluff it up to keep it light and lovely.
Overcooking the chicken: Burnt chicken is not the goal. Keep an eye on it and use a thermometer if you’re uncertain.
Forgetting to rest the chicken: Letting it sit for a bit will keep it juicy. Don’t be in such a rush.
Alternatives & Substitutions
You don’t have to follow this recipe to the letter. Here are a few alternatives if you’re feeling adventurous:
Chicken: You can swap it for turkey breasts or even tofu if you’re in that mood. Just know that tofu will need more seasoning since, let’s face it, it doesn’t have much flavor on its own.
Rice: Don’t have long-grain due to some pantry mishap? Use jasmine or basmati rice instead. Just adjust the cooking times.
Cheese: If you’re a fan of blue cheese or gouda, go for it. Who am I to stop your cheesy dreams?
Thyme: No thyme in sight? You can use Italian seasoning or even skip it altogether. It’ll still be delish.
Chicken Broth: Vegetable broth works just fine if you’re going meatless today.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor is at.
Is this dish spicy? Nope, it’s more creamy and comforting than spicy. Unless you sprinkle more paprika, then that’s on you.
Can I prep this in advance? Of course! Prep the chicken and rice ahead of time, and throw it all together when you are ready to eat.
Is it freezer friendly? Absolutely! Just make sure to store the rice and chicken separately. Trust me; you don’t want soggy rice.
Can I use skin-on chicken? Yes, if you fancy the extra fat! Just make sure to adjust your cooking time a bit; crispy skin does taste good.
What’s the best way to reheat? Microwave for a few minutes or pop it into a skillet with a splash of milk to bring it back to life.
Final Thoughts
Now that you have this delightful recipe in your arsenal, it’s time to put your skills to the test. Get cooking, enjoy being the star of your kitchen, and impress someone—or just yourself—with this comforting dish. Life is too short for boring meals, so treat yourself. You’ve earned it! Happy cooking, my friend!
Print
Best Smothered Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A creamy, cheesy, one-skillet dish that combines succulent chicken, fluffy rice, and a rich sauce for a comforting and delicious meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and let it simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
- In the same skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes. Gradually add milk and chicken broth, whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until creamy.
- Return the chicken to the skillet, spooning creamy sauce over the top. Serve over rice, garnished with chopped fresh parsley.
Notes
Ensure the chicken is not overcooked for optimal tenderness. Letting the chicken rest helps keep it juicy.